Bokaro: rugadaalso known as futkaA type of mushroom found locally has generated significant interest, especially among others carnivores missing your normal diet during the holy month of Shravan,
A spicy vegetable with a spongy texture, rugra is compared to meat, earning it the nickname “desi mutton”. Amit Kandulna, a local tribal, said, “Rugda has been a staple in the tribal diet since ancient times. Its sponginess like that of meat is also its specialty, which is why people also know it as desi mutton.”
The second point of view was that of Madhusudan Gorai, a vendor selling Rugra in the city centre. “Rugada thrives in the dense forests of Nawadih, Gomia, Petwarwar and the red soil plains of the district. Some villagers have found a lucrative opportunity by selling rugra obtained from the forests during the months of Shravan and Bhado,” he said.
Once popular mainly among the local people, Rugra is now attracting the attention of people from other states due to its distinctive taste. This year, although there has been a shortage due to low rainfall, villagers said its availability usually increases after heavy rains. High market prices of Rs 400-500 per kg have also created a lot of buzz among buyers.
Found mainly in the areas around Sakhua forests, Rugra is a natural means of livelihood for many villagers. It first appears with the onset of monsoon rains and can be identified by a slight rise in the ground where it has been dug.
It has higher protein content than mushrooms and is devoid of carbohydrates. Villagers told that there are 12 edible species of Rugra, out of which the white colored variety is considered the most nutritious. Rugra is found mainly in Jharkhand, with lesser amounts in Uttarakhand, Bengal and Odisha.
The high price does not deter buyers, as it is available for a limited time, especially during the Shravan and Bhado months when many Hindu families follow a vegetarian diet.
The seasonal nature and cultural importance of rugra underlines its status as a cherished dish despite its increased price.
Learn these dishes
rugada
Ingredients: 250 grams of Rugra, 100 grams of onion, 1 tablespoon of garlic paste, 4 pieces of green or red chili, 1 tablespoon of ginger paste, one tablespoon of turmeric powder, 1 tablespoon of coriander powder, 1 gram of black pepper powder, 1 gram cumin powder, 4 cardamom pieces and cloves and half inch cinnamon and half teaspoon Shah jeera and salt as per taste.
Method: Wash the rugra thoroughly, remove the soil from it and then cut it. – Heat mustard oil and fry onion pieces in it. – When it becomes light brown, add rubra to it and fry it further. – Add spice paste to it and cook it until oil comes out from it. If you want gravy then add some water and cook for 10 to 15 minutes.
Haduwa (dried soft bamboo shoots)
Material: 50 grams haduva, mustard oil, a few cloves of garlic, green or dry red chilli, tomato and salt as per taste.
Method: Soak Haduva in water for some time to make it soft. Put chopped garlic and chilli in hot mustard oil in the pan. Then add tomato pieces and fry. Then add Maand (boiled rice water) in it and finally add soaked Haduva in it and leave it to cook for some time.
chakod saag
Material: 50 grams dried chakod leaves, mustard oil, garlic cloves, green or red chilli, tomato and salt as per taste.
Method: Soak dry chakod leaves in water and soften them. In case of freshly plucked leaves, simply wash it. Add chopped garlic and green or red chilli in hot mustard oil. Fry them till they change color and add tomato pieces. When the tomatoes are half cooked, add boiled rice water and chakoda leaves and cook for some time.
Futkal Saag
Material: Dry futkal greens, mustard oil, 20 grams onion, 5 grams garlic, 4-5 pieces of green chilli, half liter of starch (boiled rice water) and salt as per taste.
Method: Heat mustard oil in a pan and add chopped onion, garlic and green chillies and cook until it turns brown. Then add boiled rice water. As soon as it starts boiling, add dried futkal saag and leave it for about 10 minutes.
Karil (tender branch of bamboo) Bhujia
Material: 200-250 grams curry, 5 grams mustard, mustard oil, 5 pieces red chili, turmeric powder
Method: Cut the curry leaves into small rectangular shapes and soak them in water for at least two days until they become soft and sour. Then cut the pieces into thin pieces. – Pour mustard oil in a frying pan or kadhai and add mustard seeds and red chillies in it. When the seeds start popping, add curry, turmeric powder and salt and cook for 10 to 15 minutes so that it dries.
Loet Saag
Material: 500 grams fresh loin greens, onions, garlic, chilli and salt
Method: Fry pieces of onion, garlic and chilli in mustard oil. When it turns brown, add greens and fry until there is no water left. Then add tomatoes and mash everything.
(Compiled by KA Gupta)
Recipe shared by Ashish Lakra, owner-cum-chef of Titu Hotel in Gumla, chef BK Singh, Geeta Devi and Lalita Kumari
